Return to Content

Autumn Garden Soup

Autumn Garden Soup
2 votes, 2.00 avg. rating (52% score)
Print Friendly

Yield: 4 to 6 servings

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 ham bone
  • 1/4 cup chopped salt pork
  • 1 clove garlic
  • several sprigs parsley
  • 2 onions, chopped
  • 2 carrots, peeled and diced
  • 3 stalks celery, chopped, or handful of celery leaves
  • 1 cup fresh shell beans*
  • a few leaves each of mint, marjoram, basil, rosemary, and thyme
  • 4 large tomatoes, peeled and diced
  • 1/2 pound fresh spinach or other greens, trimmed and chopped
  • 1 cup pureed winter squash or pumpkin
  • salt and pepper, to taste
  • grated cheese, for garnish


Put the ham bone into a large stockpot, cover with water, and simmer over medium heat for 1 hour. In a frying pan, cook the salt pork until the fat is released. Add the garlic, parsley, onions, carrots, and celery and saute lightly, without browning. Remove the ham bone from the pot and skim any fat from the stock. Cut off any bits of meat from the ham bone and return them to the soup. Add the onion and carrot mixture to the ham broth and simmer for 1 hour. Add the beans, herbs, tomatoes, spinach, and squash. Simmer for 30 minutes. Season with salt and pepper. Serve hot, with a sprinkling of grated cheese.

*You can substitute for fresh shell beans with 1/2 cup dried navy beans or soldier beans cooked in unsalted water, or fresh green or wax beans.

Updated Friday, January 21st, 2011

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111